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Matt Moran Cooking with SCANPAN - Fig, Baby Bean, Prosciutto, Blue Cheese and Rocket Salad

Serves 6

This is a simple rustic salad: if you use good-quality ingredients, you can’t go wrong. Choose figs which are plump, heavy and almost splitting at the base. Although this is normally a sign that fruit has deteriorated, in the case of figs it is the best indicator that they are ripe, jammy and full of juice. The beans should be quickly blanched and refreshed so they are still vibrant green and crunchy. The sweet flavour of figs marries effortlessly with the sharp, assertive bite of blue cheese – I have used the French Fourme d’Ambert, but gorgonzola or Roquefort would also be good. The dressing is made with aged balsamic vinegar, which has a round and slightly sweet flavour that contrasts well with the acidity of the blue cheese.

Place the beans in a saucepan of boiling water and cook for 2–3 minutes. Drain and refresh under cold running water. Whisk together the olive oil and balsamic vinegar to make a dressing. Place the beans and rocket in a bowl and toss with 2 tablespoons of the dressing. Place the dressed beans and rocket on a platter. Fold the prosciutto slices and arrange over the beans and rocket, together with the figs and blue cheese. Drizzle the salad with a little more dressing and season to taste.

Video uploaded: Jun 20, 2013


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